Classic Beef Tartare

Name: Classic Beef Tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb beef tenderloin; 2 shallots; 2 tbsp capers; 2 tbsp cornichons; 2 tbsp fresh parsley; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 egg yolks; 4 quail eggs; Sea salt and black pepper; Extra virgin olive oil; Toasted baguette slices

⏱ Prep: 20 min 🍽 Serves: 4 📊 Difficulty: Medium

Classic beef tartare served with quail egg and toasted bread

Instructions

Place beef in freezer for 30 minutes to firm up. This makes cutting easier and safer.
Using a very sharp knife, trim any fat or sinew from the beef. Cut into 1/4-inch dice, working on a chilled cutting board.
In a chilled bowl, combine the diced beef with shallots, capers, cornichons, and parsley.
In a separate bowl, whisk together mustard, Worcestershire sauce, and egg yolks (if using). Season with salt and pepper.
Gently fold the sauce into the beef mixture. Add a drizzle of olive oil and adjust seasoning to taste.
Divide the tartare among 4 chilled plates, shaping with a ring mold if desired.
Make a small indentation on top of each portion and carefully place a quail egg yolk.
Serve immediately with toasted baguette slices and a simple green salad.

Nutrition Information (per serving)

Calories 285

Protein 28g

Fat 18g

Carbs 3g

Variations

Tartare aller-retour. Sear the formed disc for a few seconds per side in a screaming-hot pan so the outside takes colour while the centre stays raw — useful if a diner is uneasy about a fully raw plate.
Italian-leaning. Drop the Worcestershire and cornichons; finish with good olive oil, lemon, shaved Parmesan, and a little chopped celery heart.
Asian-leaning. Swap mustard and Worcestershire for soy, sesame oil, and a touch of gochujang — this moves the dish toward Korean yukhoe.
Yolk-free. Skip the raw yolk and bind with a little extra mustard or a spoon of pasteurised mayonnaise — see egg yolks on raw preparations.

Troubleshooting

Texture turned mushy. The meat was warm or over-handled, or it was ground rather than hand-cut. Keep it cold, cut by hand, and fold — don't mash. See master knife skills.
Tastes flat. Season and acidulate just before serving; salt and lemon or vinegar wake the dish up. Taste and adjust at the last moment.
Too loose / watery. Drain capers and cornichons well, and don't dress until just before plating.
Weeping on the plate. Chill the plates, mould at the last minute, and add the yolk only as it goes to the table.

Make-ahead & storage

Tartare is a serve-immediately dish. You can dice the beef and prep the garnishes up to about two hours ahead and keep them separately, covered and cold, then season and combine just before serving. Do not dress it in advance, and do not keep leftovers — raw beef that has sat at the table is not safe to save. For the full reasoning, see the complete food safety guide.

Frequently Asked Questions

Is it safe to eat raw beef?

Yes, when properly sourced and handled. Always use the freshest beef from a trusted butcher, keep it refrigerated, and consume within 24 hours of preparation. For the full picture — including who should avoid it — see our food safety guide.

Do I have to use raw egg yolk?

No. The yolk on top is traditional but optional. If you want to skip it — or if you're cooking for someone in a higher-risk group — our guide to egg yolks on raw preparations walks through pasteurised options and yolk-free alternatives that do the same job.

How should I plate it?

Cold plates, ring mold optional, less garnish than feels right. The longer how-to is in our serving and plating guide.

What cut of beef is best for tartare?

Beef tenderloin (filet mignon) is ideal due to its tender texture and mild flavor. Sirloin or top round can also work well.

Can I make this ahead of time?

It's best served immediately after preparation. If needed, you can dice the beef up to 2 hours ahead and store covered in the refrigerator, then mix with other ingredients just before serving.